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Strawberry + Rhubarb Crumble

I’ve got the perfect summer dessert for you! My strawberry and rhubarb crumble. Rhubarb is the perfect tart counterpoint to sweet summer strawberries, and they are baked under a buttery and crumbly topping in this delicious recipe. I’ve been making this crumble all summer long, and I will keep making it until rhubarb stops showing up at the markets! Serve this for dessert at your next dinner party or bring it to a summer BBQ – it’s easy to assemble, and it’s incredibly delicious on it’s own or with a scoop of vanilla ice cream. As an added bonus, baking this pie will make your kitchen smell absolutely incredible! Your friends might start calling you Martha.

Up to 1 Cup Sugar (if you have really sweet strawberries, maybe try about ¾ cups)

3 Tablespoons Corn Starch

¼ Teaspoon salt

Crumble Topping:

¾ Cups Rolled Oats

¾ Cups All Purpose Flour

½ Cup brown or granulated sugar

6 Tablespoons of butter, melted

Instructions

Preheat oven to 375* F

Mix filling ingredients in a large bowl, toss to combine, and set aside.

Make the crumble topping: Mix oats, flour and sugar in a bowl. Melt butter, and pour into dry mixture and mix (sometimes I just use my fingers to make sure it's well combined).

Transfer strawberry and rhubarb filling into a cast iron skillet or a baking dish, top with the crumble, and bake in the oven for about 40-45 minutes, or until the crumble is slightly crisp and golden brown. Let cool for about 15 minutes to let it set completely .

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Gorgeous strawberries at the Santa Monica Farmer’s Market

Before baking!

After!

Did you make this recipe?
I want to see your delicious creation! Leave me a comment below, and share a photo and tag me on Instagram and be sure to use the hashtag, #whatannieseating !